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Swedish Apple Cake

I made an apple cake and it was amazing, I didn’t really expect much from it. Apple cake, to me, sounds a bit boring but I am fully convinced now of the opposite. I found this recipe from Donal Skehan for his Swedish Apple and Almond Cake and it was so popular in our house that we have already made 3(!) times in the past two weeks. And there is never very much left for me when I actually get around to eating it.

I first made this as a birthday cake with chocolate ganache and white buttercream frosting for a friend who was staying at Prague for a couple of days. I originally wanted to make it all chocolate icing but my sister talked me out of it, claiming that apples and chocolate don’t really go together, so I did half and half and both worked really well. Unfortunately I only have a phone picture of this as I was too busy with the said birthday celebration and didn’t think I would be making this cake again. But I was wrong.
It was, obviously, a great birthday cake (because I made it) but a bit too sweet and rich for a normal day. So I then just made it as a normal apple cake and it was gone in less than 24 hours, it was simply too good not to share.
I used normal ‘summer apples’ from the supermarket, they had a super cute pink colour and nice firm, crunchy texture.

I couldn’t really make out the cardamom in the flavours of the baked cake so I would say it is totally optional but do put in the cinnamon. The standard apple and cinnamon combo works really well here. The brown sugar gives the cake an alcoholic taste almost, like when you add a bit of rum into cakes.

The batter is really easy to do, especially with a mixer but just be careful not to eat too much before baking as I did (and my sister helped too). For this reason I am actually considering doubling the size as there never seems to be enough to put into the tin ;)

Bake for 45 minutes, covering with tin foil at first to prevent almonds from burning.